In order to evaluate the oral environment of nine subjects taking lactobacillus products (soybean lactobacillus fermentation extract:EX), I observed the changes in the number of oral bacteria, the periodontal pocket, and the amount of saliva. After two months of intake, while there were no significant differences observed in the total bacterial count, pathogenic bacteria were reduced or maintained at a low level and improvement was observed in the periodontal pocket.
